A Taste of Vietnam’s Future: Innovative Dishes & Cocktails You Need to Try

Vietnam is home to some of the world’s freshest ingredients, from organic vegetables grown in the Central Highlands to the finest seafood sourced from its coastal waters. While its culinary heritage is steeped in tradition, a new wave of chefs and mixologists is reimagining classic flavours with contemporary flair. Across the country, luxury hotels are leading the charge in elevating Vietnamese cuisine, creating dishes and drinks that pay homage to the past while pushing the boundaries of innovation.

At the InterContinental Danang Sun Peninsula Resort, the L_O_N_G Bar presents the Vietnamese Dynasty Cocktails Collection, a tribute to the nation’s royal heritage. Using indigenous ingredients like butterfly pea flowers, pandan leaves, and mountain pepper, each drink is an artistic interpretation of Vietnam’s storied past. The cocktails are served with intricate presentations, reflecting the motifs of ancient Vietnamese art, all while guests soak in the stunning views of the East Sea.

Further south, The Westin Resort & Spa Cam Ranh takes an unexpected approach with Fish Sauce Sorbet. Vietnam’s fish sauce is a staple of its cuisine, but transforming it into a dessert is a bold step. Crafted with 584 Nha Trang fish sauce, this sorbet balances umami depth with subtle sweetness, redefining how this iconic ingredient can be enjoyed.

In Ho Chi Minh City, The Albion by Kirk Westaway at Hôtel des Arts Saigon – MGallery Collection showcases The Albion Tomato, an ode to Da Lat’s organic tomatoes. Chef Kirk Westaway, known for his two Michelin stars, pairs the finest tomatoes with burrata, black olives, sweet basil, and orange sorbet. The result is a dish that highlights the vibrancy of Da Lat’s produce while offering a fresh take on a classic flavour combination.

Villa Le Corail, A Gran Meliá Hotel, embraces culinary daring with its Bitter Melon Cocktail. Bitter melon is a divisive ingredient, loved for its health benefits but often overlooked due to its intense taste. Here, it is transformed into a cocktail blended with Lady Trieu gin, named after Vietnam’s legendary warrior. The drink takes guests on a journey from initial bitterness to a surprisingly smooth and sweet finish.

On Phu Quoc Island, JW Marriott Phu Quoc Emerald Bay Resort & Spa celebrates local seafood with its Ham Ninh Flower Crab & Chicken Salad. This dish marries the sweetness of Ham Ninh flower crab with free-range chicken, sea urchin, Oscietra caviar, young coconut, and organic herbs. It pairs seamlessly with their Black Pepper Cocktail, a warming drink that showcases Phu Quoc’s renowned black pepper.

Meanwhile, Radisson Blu Resort Cam Ranh channels the spirit of the sea with The Blue Greens Cocktail. Taking inspiration from Vietnam’s coastal fishing villages, this drink blends blue vodka with giang leaves and lime juice, mirroring the vibrant blues and greens of the surrounding waters.

In the cooler climes of Sapa, Hotel de la Coupole’s rooftop bar, Absinthe, presents two unique creations: The Chrysanthemum and Muong Khuong Heater. The former incorporates Dom Benedictine liqueur and absinthe with floral garnishes, while the latter brings together Irish whiskey, Muong Khuong chili, kumquat, and basil for an unexpected fusion of heat and citrus.

Finally, at the iconic Sofitel Legend Metropole Hanoi, Le Beaulieu’s Vietnamese Honey Tasting Menu takes centre stage. Chef Charles collaborates with local farmers to showcase natural Vietnamese honey in exquisite dishes such as poached Dover sole with longan flower honey, fermented garlic, and morning glory. Available from March 2025, this tasting menu highlights Vietnam’s diverse agricultural bounty in a refined French dining setting.

From fish sauce reimagined as a dessert to cocktails that tell stories of dynasties past, Vietnam’s culinary landscape is evolving in exciting ways. These innovative creations honour local traditions while challenging expectations, making Vietnam a must-visit destination for adventurous food lovers.